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Clean the Mushrooms and cut into two or four, depending on the size.
Add to a mixing bowl, the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger, and garlic. Combine to a smooth paste.
Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.
Marinate preferably for 20 mins at least. If you are short on time, skip that step.
Prepare and slice onion, dice tomato.
Heat up a shallow pan with butter or ghee and sauté onion slices.
Add Bay leave and stir in diced tomato. Sauté for 1–2 minutes over a medium heat setting.
Pour in the tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
Stir in the marinated mushrooms and pour stock over the mushrooms in the pan.
Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10–15 minutes, or until mushrooms are cooked through.
Pick out and discard the bay leaf when done cooking. Season with salt.
Garnish with chopped fresh cilantro (coriander plant) and serve hot.